Randy Chandler
Kasseri cheese is a semi-hard, Greek cheese made from sheep's milk or a combination of sheep's and goat's milk. The cheese is named after the region of Kassos in the Aegean Sea, where it is believed to have originated. The production process involves heating and stretching the curds, resulting in a stringy and elastic texture. The cheese is then aged for several months to develop its distinct flavour and texture.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk or a combination of sheep's and goat's milk |
| Pasteurization | Pasteurized or unpasteurized |
| Rennet | Added to curdle the milk |
| Texture | Semi-hard, smooth, elastic, stringy |
| Taste | Tangy, nutty, salty |
| Color | Pale yellow |
| Goat's Milk Content | At most 20% |
| Aging | At least 3 months |
| Temperature | Aged at 18 °C (64 °F) |
| Origin | Greece |
| Region | Kassos in the Aegean Sea |
| Production Regions | Thessaly, Macedonia, Lesbos, Xanthi |
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What You'll Learn
Kasseri is made from sheep's milk or a mix of sheep's and goat's milk
Kasseri cheese is made from sheep's milk or a combination of sheep's and goat's milk. It is a semi-hard Greek cheese with a smooth texture and a tangy, unique flavour. The cheese is named after the region of Kassos in the Aegean Sea, where it is believed to have originated.
The process of making Kasseri involves heating a mixture of sheep's and goat's milk, and then adding rennet to curdle the milk. The milk is heated to 36 °C (97 °F), and enough rennet is added for the curd to set in 45 minutes. The curds are then cut and heated, and the whey is drained off. The remaining curds are then pressed into moulds to form the cheese.
Kasseri is a PDO (Protected Designation of Origin) cheese, which means it must be produced in specific Greek regions, such as Thessaly, Macedonia, Lesbos, or Xanthi. It is a staple in Greek and Mediterranean cuisine and is often used in dishes like saganaki, a traditional Greek fried cheese appetizer. The cheese is also commonly melted over dishes like moussaka.
Kasseri has a semi-hard to hard consistency, is pale yellow in colour, and has a chewy texture with a hard rind. It is part of the pasta filata family of cheeses, which includes fresh cheeses like mozzarella and aged ones like Provolone or Caciocavallo. The aging process of Kasseri can vary, with some versions being aged for several months to develop a sharper, tangier, and nuttier flavour, while others are enjoyed fresh for a milder taste.
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The milk is heated and rennet is added to curdle it
Kasseri cheese is made from pasteurised or unpasteurised sheep's milk and up to 20% goat's milk. To make the cheese, the milk is heated to 36 °C (97 °F) and rennet is added to curdle it. The amount of rennet used is enough to form a curd in 45 minutes.
The curd is then transferred to draining tables where it is ground into small pieces by hand. The curds are tightly bound in cheesecloth, topped with a small weight, and left to drain and ferment until their pH reaches about 5.2. The curd is then cut into thin slices and placed in hot water at 70–80 °C (158–176 °F). It is then kneaded until it becomes a malleable mass that can be spun into a smooth thread of at least 1 metre (3 feet 3 inches) in length.
The cheese mass is then salted and put into moulds for two to three days. Finally, it is removed from the moulds and aged for at least three months at a temperature of 18 °C (64 °F). The aging process can vary, with some versions of Kasseri being aged for several months to develop a sharper flavour and others being enjoyed fresh for a milder taste.
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Curds are cut, heated, and pressed into moulds
Kasseri cheese is made by heating and stretching the curds, resulting in a stringy and elastic texture. The curds are then cut into thin slices and heated in hot water at 70–80 °C (158–176 °F). The curds are kneaded until they become a malleable mass that can be spun into a smooth thread of at least 1 meter (3 feet 3 inches) in length. This process of kneading and stretching the curds is what gives Kasseri cheese its unique texture.
Once the curds have been sufficiently kneaded, they are salted and then placed in moulds for two to three days. This step helps to shape the cheese and allows the salt to penetrate the cheese, enhancing its flavour and texture. After being removed from the moulds, the cheese is then aged for at least three months at a controlled temperature of 18 °C (64 °F).
The ageing process is crucial in developing the distinct flavour and texture of Kasseri cheese. During this time, the cheese continues to mature and develop its characteristic nutty and tangy notes, as well as its semi-hard to hard consistency. The ageing duration can vary depending on the desired flavour profile, with longer ageing resulting in a sharper and saltier taste.
Overall, the process of cutting, heating, and pressing the curds into moulds is a delicate and labour-intensive task that requires skill and precision. It is a key step in the production of Kasseri cheese, contributing to its unique texture, flavour, and overall quality.
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The cheese is then salted and put into moulds
Kasseri cheese is a Greek cheese that is traditionally made by heating a mixture of sheep's and goat's milk, then adding rennet to curdle the milk. The curds are then heated and stirred, and the whey is drained off. This process gives Kasseri its characteristic stringy and elastic texture. The cheese is then salted and put into moulds.
After the curds have been formed, they are cut into thin slices and placed in hot water at 70–80 °C (158–176 °F). The curds are then kneaded until they become a malleable mass that can be spun into a smooth thread of at least 1 metre (3 feet 3 inches) in length. This kneaded cheese mass is then salted and put into moulds for two to three days.
Salting the cheese helps to draw out any remaining moisture and also adds flavour. The moulds give the cheese its distinctive shape and help to compress the curds, expelling any remaining air pockets. The cheese is left in the moulds for a couple of days to allow it to firm up and take on its final shape.
After being removed from the moulds, the Kasseri cheese is then aged for at least three months at a temperature of 18 °C (64 °F). This maturation contributes to the development of the cheese's distinct flavour and texture. The longer the cheese is aged, the saltier it becomes, and its texture transforms from semi-hard to hard.
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It is aged for several months to develop its distinct flavour and texture
Kasseri cheese is traditionally aged for several months to develop its distinct flavour and texture. The ageing process can vary, with some versions being aged for a few months to develop a sharper flavour and others being enjoyed fresh for a milder taste. The longer it is aged, the saltier it becomes, and it almost starts to smell like mozzarella. When aged, Kasseri cheese develops a more pronounced tanginess and nuttiness, with a firmer texture that is ideal for grating over dishes or enjoying on its own. Its semi-hard texture also makes it perfect for melting in sandwiches and casseroles.
The production process involves curdling milk using rennet and then ageing it for several months. The curd is transferred to draining tables where it is ground into small pieces by hand, tightly bound in cheesecloth, topped with a small weight, and left to drain and ferment until its pH is about 5.2. The curd is then cut into thin slices, placed in hot water at 70–80 °C, and kneaded until it becomes a malleable mass that can be spun into a smooth thread of at least 1 metre in length. The kneaded cheese mass is salted and then put into moulds for two to three days. Finally, it is removed from the mould and aged for at least three months at a temperature of 18 °C.
Kasseri cheese is a staple in many traditional Greek dishes, such as saganaki, a fried cheese appetiser served with a squeeze of lemon. It is often used in Greek cuisine and is enjoyed in various dishes. It has a high melting quality, making it suitable for grilling or frying. Its versatility in the kitchen makes it a popular choice for melting over dishes like moussaka or saganaki, adding a creamy richness and depth of flavour.
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Frequently asked questions
Kasseri cheese is made from sheep's milk or a combination of sheep's and goat's milk.
The process of making Kasseri cheese involves heating and stretching the curds, resulting in a stringy and elastic texture. The milk is heated to 36 °C and rennet is added to curdle it. The curds are then cut and heated, and the whey is drained off. The remaining curds are then pressed into molds to form the cheese.
Kasseri cheese originates from Greece and is named after the region of Kassos in the Aegean Sea, where it is believed to have originated.
Kasseri is a semi-hard, medium-hard, or hard cheese with a smooth texture and a tangy, nutty flavor. It is a staple in Mediterranean cuisine and is commonly used in Greek dishes such as saganaki, a fried cheese appetizer.
